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Dark Chocolate Banana Muffins Recipe

Whether you call them muffins, cupcakes or banana bread, they’re all delicious! We had a debate as to whether or not these classified as muffins and my now 7 year old was quick to point out that there was no icing so indeed these were muffins. Ha ha! Nothing like the wisdom of a 7 year old to put it straight sometimes.

This is a quick 5 minute, one bowl recipe and you can even have your kids mix it all up together. It’s best to have all the ingredients ready if you plan to do that. You can also make this into a quick bread recipe, although the bake time will be doubled . I like them as muffins as they bake quickly and are great for quick snacks and lunch boxes.

I’ve added the pecans as an additional, optional topping but they taste good without them too as I made half a batch without. You can also replace with hazelnuts or walnuts for a different flavour.

I used Lindt dark chocolate couveture callets and left them whole as they are wonderful melted through when you take a warm bite, as you can see in the photo below.

I also added Callebaut white chocolate callets that look more like chocolate chips. I prefer this brand as it has a nice balanced sweetness that goes well with baked goods. This being said, you can use whatever you have in your pantry i.e. regular chocolate chips, but the taste of the chocolate is really amplified with couveture.

I hope you enjoy them and if you do make this recipe, please share and use my hashtag, #hautesucre on the social media channels, as I would love to see them!

Keep an eye out as I will be hosting a giveaway over the next few days…stay tuned!